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Front view of the bowl featuring sweet potatoes, chickpeas, and vegan coleslaw.

Sweet Potato Chickpea Bowl

Print Recipe
A delicious, nourishing, and most importantly EASY meal prep recipe.
Course Main Course
Cuisine American
Keyword buddha bowl, coleslaw mix, crunchy chickpeas, nourish bowl, roasted chickpeas, roasted sweet potato, roasted vegetable salad, salad bowl, spiced chickpeas, sweet potato bowl, variety bowl, vegan coleslaw
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 641.9
Author carleigh

Equipment

Ingredients

  • 2 sweet potatoes medium, peeled and cubed to 1/2-inch chunks
  • 15 oz chickpeas 1 can, drained and rinsed
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup BBQ sauce store-bought

Green coleslaw

  • 2 cups coleslaw mix store-bought, cabbage, carrots etc.
  • ¼ cup cilantro chopped, optional for extra freshness

Yogurt Sauce

  • ½ cup plant-based yogurt unsweetened
  • 1 tbsp lime juice
  • 1 tbsp fresh dill chopped, or ½ tbsp dried
  • ½ tsp garlic powder
  • ½ tsp maple syrup or agave
  • salt and pepper to taste

To serve

Instructions

Roasted Sweet Potatoes and Chickpeas

  • Preheat oven to 400°F (200°C).
  • On a large baking sheet, add the sweet potato chunks on one side and the chickpeas on the order. Drizzle both with olive oil, paprika, garlic powder, salt & pepper.
  • Bake for 20 minutes, stirring halfway through.
  • Remove from the oven, and drizzle the bbq sauce over the chickpeas only, and using a spatula, make sure they are coated. Return to the oven for an additional 10 minutes, until they are crispy and slightly saucy. 

Creamy Vegan Coleslaw

  • In a small bowl, mix together the plant-based yogurt, lime juice, dill, garlic powder, maple syrup (if using), and salt and pepper.
  • Add the coleslaw mix to the bowl, and pour the yogurt sauce over top. Toss until completely coated. 

Assemble the bowls

  • In serving bowls, add the base or sweet potato. Top with BBQ chickpeas. Add coleslaw.
  • Garnish with cilantro, avocado slices, or extra lime wedges if you like. Finish with a chipotle mayo and hot syrup.

Notes

  • Serve it hot or cold! If you're meal prepping, you can even wait for sweet potatoes and chickpeas to cool down and mix everything together into a salad.
  • Add extra spice to your dish with some red chili flakes as garnish.
  • I love chickpeas because they get a little crunchy in the oven. However, you can use whatever beans you've got in your cupboard.
  • Similarly, you can customize your base. Try this with purple yams, roasted potatoes, or even cooked quinoa.
  • Keep the coleslaw separate from your roasted veggies if you're meal prepping.

Nutrition

Calories: 641.9kcal | Carbohydrates: 118.5g | Protein: 16.6g | Fat: 13.1g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.2g | Sodium: 1706.9mg | Potassium: 1352.9mg | Fiber: 17.1g | Sugar: 56.7g | Vitamin A: 25942.3IU | Vitamin C: 62.2mg | Calcium: 294.7mg | Iron: 4.8mg